Roasted Potatoes with Huancaina Sauce

Jul 6, 2011 2:01 pm

A Peruvian spin makes plain ol' potatoes rock

Although the sauce is named after Huancayo, the capital of Peru's central highlands, this roasted potatoes with Huanciana sauce dish has come to represent classic Peruvian home cooking and is enjoyed all over the country. Traditionally, the sauce is used to smother boiled potatoes. I have added my own twist to this classic, roasting the potatoes in foil packets on the grill to give them some texture. This tangy, creamy, spicy sauce can be used to accompany many other dishes, but it pairs especailly well with seafood.

Roasted potatoes
Photo credit: Tara Donne © 2011
These potatoes get grilled up in foil packets for a texture that supports a creamy, spicy sauce

Reprinted with permission from Latin Grilling: Recipes to Share, from Argentine Asado to Yucatecan Barbecue and More by Lourdes Castro, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Servings: 8


3 pounds small red potatoes, cut into quarters
1/2 cup olive oil
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 small onion, chopped
1 serrano chile, stemmed and chopped
2 teaspoons tumeric
1/4 cup plus 2 tablespoons evaporated milk
4 ounces goat cheese
1 hard-boiled egg, peeled and chopped

Prepare the sauce

  1. Place the oil and garlic in a medium sauté pan and set over medium-high heat. When the garlic begins to sizzle (after about 40 seconds), add the onion, chile, turmeric, and ½ teaspoon of salt and sauté until the vegetables become limp and translucent, about 5 minutes.
  2. Transfer the sautéed vegetables to a blender and add the evaporated milk, goat cheese, and egg. Puree until smooth. Taste for seasoning and add more salt if necessary. The sauce should have the consistency of creamy salad dressing. If you need to thin it out, add a bit more evaporated milk. Set aside.

Prepare foil packets of potatoes

  1. Cut a piece of foil about 14 inches in length and place ¼ of the potatoes in its center. Drizzle 2 tablespoons of olive oil onto the potatoes and toss gently to coat well. Season with salt and pepper.
  2. Create a square packet by bringing the long sides of the foil up toward the center and folding the edges over a couple of times to create a seal. Bring the ends up towards the center and seal by crimping the foil shut. Repeat the process three times to end up with a total of four packets.

Roast the potatoes

  1. Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
  2. Place the potato packets on the grill shelf and close the lid. Allow the potatoes to roast for 40 minutes, or until tender. I test this by skewering the tip of a thin knife through the foil and into a potato. If I don’t meet resistance, the potatoes are ready. If you do not have a grill shelf, lower the heat to medium and place the packets directly on the grates.

Char the potatoes

Increase the grill heat to high (550°F). Place the packets directly on the grates, close the lid, and allow to cook for 15 minutes to char the bottom of the potatoes. Remove the packets from the grill and set aside to cool.


Open the packets, being careful not to burn yourself with the steam, and transfer the potatoes to a serving bowl. You may need to peel off some of the potatoes that have become stuck and charred to the foil. (If the potatoes have not developed a charred crust, close the foil packet and return to the grill until a crust develops.) Traditionally, this dish is served with the sauce already drizzled over the potatoes. However, you may want to serve the sauce on the side, allowing your guests to serve themselves.

Level of Difficulty: 
Prep Time: 
35 minutes
Cooking Time: 
1 hour
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